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Travel cakes
ANDOA CHOCOLATE FINANCIER
Made with Andoa Dark 70%
An original recipe by L’École Valrhona Guest Chef, Nathaniel Reid
3 stepsRecipe Step by Step
Step01
ANDOA CHOCOLATE FINANCIER
118g brown sugar
131g sugar
113g almond flour
70g bread flour
25gCOCOA POWDER
2.5g baking powder
1g fine sea salt
287g egg whites
12g invert sugar
167g brown butter
50gDARK ANDOA 70%
Sift all dry ingredients together.
Whisk in eggs and invert sugar.
Add the brown butter.
Add the melted ANDOA DARK 70%.
Portion into buttered and floured mold.
Bake at 340°F (171°C).
Unmold, wrap and freeze.
Step02
ANDOA DARK CHOCOLATE GLAZE
1000gDARK ANDOA 70%
330g neutral oil
90gCOCOA NIBS
Melt the ANDOA DARK 70%.
Add the neutral oil and cocoa nibs.
Glaze frozen financier at 30°C (86°F).
Step03
ANDOA DARK CHOCOLATE GANACHE
144g whipping cream
35g unsalted butter
24g invert sugar
150gDARK ANDOA 70%
Boil the cream and butter together.
Pour over the chocolate and invert sugar.
Blend with an immersion blender to make an emulsion.
Pipe onto glazed financier.
Assembly and finishing
